Method for Ginger bread cone - In a bowl add warm water, sugar and yeast mix with spoon and keep aside for 10 minutes.
In another bowl add refined flour, Salt, ginger powder and mix well.
After 10 minutes yeast rised add it in flour and knead a dough. Add warm water according to need and knead soft dough.
Now grease the dough with oil, cover with cling wrap. keep at warm place for 2 hours.
Now dough is rised double in size.
Again punch it and remove air.
Now make small balls and roll in pipe shape.
Grease the cone mould with oil and stick pipe shape dough on it.
Repeat the same process for all. Cover with muslin cloth and keep aside for 10 minutes.
Now preheat the oven at 180°c for 10 minutes.
Brush the all cone with milk and sprinkle sesame seeds and kasoori methi on it.
Bake the all cone in oven at 180° c for 20 minutes.
For chana masala - soak the kabuli chana in water for 3 - 4 hours.
After 4 hours drain the water.
In a cooker add soaked chana, Salt, onion sliced and ajwain.
In a muslin cloth add tea bag , cloves, cinnamon sticks, black pepper, cardamom and tie up tightly. Make a potli.
Potli put in a cooker add 200 ml water and cover the cooker with lid. Cook on high flame for 5 minutes.
After 5 minutes Cook on medium flame for 15 minutes.
After 15 minutes our chana boiled properly.
Remove the potli from the cooker.
In a wok add ghee and heat it.
Add chana masala, coriander powder, black pepper powder saute it.
Add tomato puree and saute until masala leaves the ghee.
Now add dry mango powder, garam masala, Salt and mix well.
Add boiled chana mix well. Cook for 4 - 5 minutes on medium flame.
Now our chana masala stuffing is ready.
Now fill the stuffing in baked cones with the help of spoon.
Our Ginger bread cone with chana masala is ready to serve.